4 Serves
87 Mins
Pat the whole chicken dry and season it thoroughly with salt, black pepper, and fresh herbs.
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GreekVitamin E
2 mg / 15 mgVitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
54 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
214 mg / 1,250 mgPotassium
308 mg / 4,700 mgSodium
1165 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken in the skillet until the skin is golden brown on all sides.
Transfer the skillet to a preheated oven and roast at 190°C for 55 minutes until the chicken is cooked through.
Remove the chicken from the oven and let it rest for 5 minutes before carving and serving.
45
g30
g30
g
British